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Apple 'n' Prosciutto Sandwiches Recipe

Prepared on an indoor grill, these Italian-style sandwiches are spread with homemade rosemary pesto. They’re wonderful on a cool day with a bowl of butternut squash soup. —Elizabeth Bennett, Mill Creek, Washington

TOTAL TIME: Prep/Total Time: 20 min.YIELD:8 servings

Ingredients

1/4 cup olive oil

1/2 cup chopped walnuts

2 tablespoons grated Parmesan cheese

2 tablespoons minced fresh rosemary

1 loaf (12 ounces) focaccia bread

8 thin slices prosciutto

1 medium apple, sliced

6 ounces Brie cheese, rind removed and sliced

Directions

1.In a blender, combine the oil, walnuts, cheese and rosemary; cover and process until blended and nuts are finely chopped. With a bread knife, split focaccia into two horizontal layers. Spread rosemary mixture over cut sides of bread.